Go Back
- 4 boneless, skinless chicken thighs - 1 pound baby potatoes, halved - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon black pepper - Salt to taste - ½ cup grated Parmesan cheese - ¼ cup fresh parsley, chopped (for garnish) For this recipe, each ingredient plays a key role. You can swap chicken thighs for breasts. They cook faster and can work well. Baby potatoes add a creamy texture, but you can use regular potatoes, too. Just cut them into smaller pieces. Olive oil keeps everything moist, but melted butter adds a rich taste. Garlic is a must, but you could try garlic powder if needed. After baking, sprinkle fresh parsley on top. This adds color and flavor. You could also use basil for a different twist. Further, adding more Parmesan just before serving adds a nice touch. If you like heat, some red pepper flakes can spice things up! {{ingredient_image_1}} First, you need to set the oven to 400°F (200°C). This step is key for even cooking. Preheating helps the chicken cook perfectly and the potatoes get nice and tender. In a large bowl, mix together the olive oil, minced garlic, oregano, onion powder, paprika, black pepper, and salt. This creates a flavorful marinade. Stir until all the ingredients blend well. The aroma will be amazing! Add the chicken thighs to the bowl. Make sure each piece is covered with the marinade. You can use your hands or a spoon for this. Let the chicken sit in the marinade for at least 15 minutes. If you have extra time, letting it marinate for up to an hour will boost the flavor even more. Take a large baking dish or sheet pan. Place the halved baby potatoes in it. Drizzle a bit of olive oil over them and sprinkle with salt and pepper. Toss the potatoes to coat them well. Now, arrange the marinated chicken thighs among the potatoes. It’s important to give them space to cook evenly. Now it’s time to bake! Put the dish in the preheated oven and let it cook for 30 to 35 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be soft too. For a crispy finish, switch the oven to broil for the last 3 to 5 minutes. Keep an eye on it to avoid burning. When done, take it out and let it rest for a few minutes before serving. Garnish with chopped parsley for a fresh touch! For best results, let the chicken marinate for at least 15 minutes. If you have time, one hour makes a big difference. The longer marination allows the flavors to sink in well. You can even marinate it overnight in the fridge. Just keep it covered in a bowl or a zip-lock bag. To get that crispy skin, bake the chicken at high heat. Start with 400°F (200°C) and then broil for the last 3-5 minutes. This last step adds a nice crunch. Make sure to watch closely to avoid burning. For extra crispiness, pat the chicken dry before marinating. Serve the chicken and potatoes straight from the pan for a cozy look. You can also plate each piece for a fancier meal. Sprinkle extra Parmesan and parsley on top for color and flavor. Pair it with a fresh salad or steamed veggies for a balanced dish. Enjoy your hearty one-pan meal! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes, but if you have time, letting it sit for up to an hour will enhance the flavor significantly. Choose the Right Potatoes: Baby potatoes are ideal for this recipe because they cook evenly and offer a creamy texture, but you can also use Yukon Gold or red potatoes if preferred. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Rest Before Serving: Allow the dish to rest for a few minutes after baking. This helps the juices redistribute, making the chicken more tender and flavorful. {{image_2}} You can add vegetables to this dish for more flavor and color. Try using green beans, carrots, or bell peppers. Just chop them into bite-sized pieces. Toss them in a bit of olive oil and salt. Add the veggies to the pan with the chicken and potatoes. They will roast nicely and soak up the garlic and Parmesan flavors. If you want to switch up the protein, consider using chicken breasts or drumsticks. Both work well in this recipe. You can also try pork chops or even firm tofu for a vegetarian option. Just remember to adjust the cooking time based on the protein you choose. Always check for doneness to keep your meal safe. To amp up the taste, think about adding some spices or herbs. You can sprinkle in some crushed red pepper for heat or add fresh herbs like thyme or rosemary. A splash of lemon juice before serving adds brightness. For a twist, use different cheeses, like feta or mozzarella, instead of Parmesan. Each choice gives a new flavor profile to enjoy. After enjoying your One Pan Garlic Parmesan Chicken and Potatoes, let leftovers cool first. Place them in an airtight container. You can store the leftovers in the fridge for up to three days. Make sure to keep the chicken and potatoes together for best flavor. To reheat, you can use the oven or the microwave. For the oven, set it to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes until warm. If using a microwave, cover the dish and heat in short bursts. Check after each burst to avoid overcooking. You can freeze leftovers for later. Make sure they cool completely, then pack them in a freezer-safe container. This dish can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as directed above for the best taste. Yes, you can use bone-in chicken. Bone-in chicken adds more flavor. Just adjust the cooking time. It may take longer to cook through. Aim for an internal temperature of 165°F. This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure the chicken and potatoes cool down before sealing. You can serve this dish with a fresh salad or steamed veggies. A side of garlic bread works great, too. You might also enjoy it with a light pasta. Yes, you can use other cheeses. Mozzarella or cheddar cheese can add nice flavors. Just remember that this may change the overall taste of the dish. Absolutely! You can make this in a slow cooker. Cook on low for about 6 hours. Ensure the chicken is tender and fully cooked. Add the cheese in the last 30 minutes for a delicious finish. This blog post covered everything you need for One Pan Garlic Parmesan Chicken and Potatoes. We talked about the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations and how to store leftovers, too. Now you can make a tasty meal that your family will love. Use these tips for perfect results every time. Enjoy cooking and sharing this recipe with others!

One Pan Garlic Parmesan Chicken & Potatoes

A hearty one-pan meal featuring marinated chicken thighs and tender baby potatoes, all baked to perfection with garlic and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 pound baby potatoes, halved
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon black pepper
  • to taste salt
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the olive oil, minced garlic, oregano, onion powder, paprika, black pepper, and salt. Mix well to form a marinade.
  • Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes, or up to 1 hour if you have time.
  • Place the halved baby potatoes in a large baking dish or sheet pan. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
  • Nestle the marinated chicken thighs among the potatoes in the baking dish, making sure everything is evenly spaced.
  • Sprinkle the grated Parmesan cheese evenly over both the chicken and potatoes.
  • Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
  • For an extra crispy finish, switch the oven to broil for the last 3-5 minutes of cooking, watching closely to avoid burning.
  • Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Serve directly from the baking dish for a rustic look, or plate individually with a sprinkle of additional Parmesan and parsley on top.
Keyword chicken, garlic, one pan, Parmesan, potatoes